Get 20% off pantry items when you buy six or more!

Maggie Beer

Raw Pear and Pancetta Salad

For more recipes like this, Join Maggie's Food Club

Step 1: Preheat a fan forced oven to 220C.

Step 2: Lay pancetta on a baking tray and place into preheated oven and cook until crisp, then drain on kitchen paper.

Step 3: Slice pears thinly lengthways removing core, and dip in lemon juice to prevent browning.

Step 4: Peel and cut onion into wedges.

Step 5: Place a large non-stick pan over a high heat, add Olive Oil, sauté the onions until transparent then deglaze with the Vino Cotto to caramelise. Set aside.

Step 6: Pull witlof bulbs apart into leaves and break cheese into about 1cm pieces.

Step 7: Pluck parsley leaves off stem and pick end stems off watercress. Set aside.

Step 8: To make dressing mix lemon juice, Olive Oil, salt and pepper and stir together well. In a large mixing bowl, toss the witlof leaves, pear, parsley, and watercress with dressing to just coat the leaves.

Step 9: Pile leaves on plate, top with caramelised onion, scatter cheese over and lay pancetta on top.

Step 10: Serve as a shared dish in the centre of the table.

Ingredients

  1. 16 slices pancetta
  2. 1 large large red onion
  3. 2 bulbs red witlof
  4. 2 bulbs white witlof
  5. 1 bunch watercress
  6. 10ml ½ tbspn lemon juice
  7. To taste salt flakes

Raw Pear and Pancetta Salad appears in

Add to your favourites
false
false

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox